Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation
Haiying Cui,
Jie Gao,
Myat Noe Khin
et al.
Abstract:A pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrat… Show more
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